Crab Salad Made Easy with Your Pressure Cooker
This classic crab salad is quick, creamy, and bursting with fresh flavors. Perfect for lunches or gatherings, it’s easy to make with simple ingredients and your pressure cooker’s help.
Ingredients
Ingredients
- 2/3 cup Mayonnaise creamy base
- 1 tablespoon Lemon juice zesty
- 1/2 teaspoon Dijon mustard adds a kick
- 1/2 teaspoon Paprika color and smoky hint
- 1/4 teaspoon Kosher salt
- pinch Black pepper freshly ground
- 1 pound Crab meat or imitation crab meat, roughly chopped
- 2 ribs Celery finely diced
- 2 tablespoons Shallot or red onion finely diced
- 1 tablespoon Fresh herbs parsley, chives, or dill, roughly chopped
Instructions
Instructions
- Make the dressing by stirring together the mayonnaise, lemon juice, Dijon mustard, paprika, kosher salt, and black pepper until smooth and even.
- Add the chopped crab meat, finely diced celery, and shallot to a large mixing bowl.
- Pour the dressing on top of the crab mixture.
- Gently fold everything together, being careful not to smash the crab meat, until combined and looking good.
- Cover and chill the crab salad in the fridge for at least 30 minutes before serving. Serve chilled or immediately, garnished with fresh herbs if desired.
Video
Notes
Use pre-cooked or lump crab meat to save time. Store leftovers in an airtight container in the fridge for up to three days. Avoid freezing due to texture changes in mayonnaise and celery.